How to Make It

Heat the oven to 350 F (180 C/Gas 4).

Grease and flour three 8-inch round cake pans.

In a mixing bowl with an electric mixer, cream the shortening with the granulated and brown sugars until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the mashed sweet potatoes and beat until well blended.

In another bowl, combine the flour, baking powder, soda, and spices, if using.

In three additions, beat the dry ingredients into the creamed sweet potato mixture, alternating with the milk and ending with the flour mixture. Very dry sweet potatoes might require a bit more milk.

Fold in the 1 cup of chopped walnuts or pecans and the 1 teaspoon of vanilla or maple flavoring.

Divide the batter equally among the prepared cake pans.

Bake in the preheated oven for 30 minutes, or until the layers bounce back when lightly touched with a finger.

Cool in the pans for 10 minutes. Turn out onto racks to cool completely.

Frost the tops of the three layers and then stack them on a cake plate or platter. Frost the sides.

If desired, top with chopped walnuts, pecans, or coconut. See below for toasting instructions.

Cream Cheese Frosting

In a mixing bowl with an electric mixer, beat the softened cream cheese and butter until smooth. With the mixer on low speed, gradually beat in the confectioners' sugar. Beat in the 2 teaspoons of vanilla extract. Continue beating until light and fluffy.

*To toast the nuts or coconut, spread them out in a single layer in a dry skillet. Place over medium heat and cook, stirring, until lightly browned and aromatic.